Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth. Pour the soy curls in a bowl. Season the soy curls with 1 teaspoon olive oil, poultry seasoning, kosher salt, dried rosemary, smoked paprika, garlic powder, onion powder and ½ teaspoon pepper. Toss to combine, ensuring the soy curls are coated thoroughly in the seasonings. Set aside to quickly marinate while you prepare the ranch, about 5 minutes.

Meanwhile, make the ranch dressing. Place the mayonnaise, milk, apple cider vinegar, Everything but the Bagel seasoning and remaining ½ teaspoon black pepper in a bowl and whisk together until combined. Taste and adjust seasonings if necessary (note that the EBTB seasoning flavor gets stronger the longer the ranch sits). Set aside.

Heat the remaining olive oil in a nonstick skillet over medium-high heat. Once the oil is hot, add the seasoned soy curls and cook, stirring often, until they’re slightly crisped around the edges, 7 to 10 minutes.

To assemble the pitas, stuff each pita with some chopped lettuce, then a few slices of the tomatoes and onions. Add a generous portion of the seasoned chick’n, drizzle with a couple teaspoons of the Everything but the Bagel ranch, and a sprinkle of dill, and enjoy!